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Thin-Cut Pork Chops with Stone Fruit, Arugula, Peppers and Parsley Sauce Created by Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
4 people
Recipe from Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
Coteaux d'Aix-en-Provence
Ingredients
8 4-oz. thin-cut, bone-in pork chops
Kosher salt and fresh-cracked pepper
2 Tbsp. butter
3 cups baby arugula
1 cup sliced stone fruit (plums, peaches, nectarines, etc.)
¼ cup sliced sweet peppers (such as lipstick or nardello)
4 Tbsp. peppery olive oil
Juice of ½ lemon
¼ cup shaved parmesan curls
Parsley sauce:
1 small shallot, roughly chopped
4 Tbsp. red wine vinegar
Juice of one lemon
1 bunch parsley, roughly chopped
1 tsp. kosher salt
2 tsp. black pepper
½ cup olive oil
Direction
Combine all ingredients in a food processor and pulse 10–12 times until smooth.
Heat a cast iron skillet over medium-high heat. Season pork chops liberally with salt and pepper.
Add butter until fragrant and nutty then sear pork chops about 2 minutes per side.
Allow to rest 2 minutes before serving.
In a mixing bowl, combine stone fruit, peppers, arugula, olive oil and lemon juice.
Season with salt and pepper to taste.
How to serve
To serve, place two pork chops on a plate and top with stone fruit and arugula mix and sprinkle with Parmesan cheese and parsley sauce.
Serves 4.
Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
